If you’re cooking beans from scratch: submerge 1 cup dry garbanzos in about 3-4 cups water and let soak overnight. The next day, rinse beans and submerge in a few inches cold water. Bring water to a boil, and simmer beans for 45-75 minutes, or until beans are tender. Salt the water at this point if you wish to, and let beans sit and absorb salt. When ready to use, drain beans, which will be ready to use.

Place beans, peas, tahini, lemon juice, sea salt, and garlic into a food processor or high speed blender. Pulse to combine a few times, and blend at a regular speed. With the motor running, drizzle in 1 tbsp olive oil and keep blending until ingredients are creamy and smooth. You can add a little extra olive oil or water if the mixture is too thick.

Taste the hummus and adjust seasonings to taste. Pulse in lemon zest and herbs, if using. Serve, enjoy, and look forward to more seasonal hummus recipes to come!

Wow, what a great color and the taste of the (green)peas is nice and mellow to balance out the garlic, lemon, etc. This was my first time making hummus and now I'm hooked. Been looking up hummus recipes this evening. How long does homemade hummus normally keep for?

I use a small processor all the time to make hummus. When I first tried this, I had no choice -- no full-size processor at that location, so I worked this method out. I put everything but the beans/peas in and whirl until the garlic is pretty much pureed. Then I add the beans/peas and dilute with a little water, if necessary. This has worked well for me for years. It just took a little thought to figure it out, and trial and error -- starting with everything together left me with a lumpy mess with chunks of garlic in it. The processor is pretty full, but not overflowing.

This is brilliant! I have childrens' cooking school and through the 25 years of teaching kids to cook, it amazes me that they ALWAYS will eat homemade hummus. The sweet peas are a colorful and healthy addition, thank you. I'll be making this in our cooking camp soon!